In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute.,Let cool, then whisk in the olive and vegetable oils and the pepper.,In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine.,______,Transfer any clams that have opened to a large bowl.,Cover and continue to cook, removing the clams as they open.,Pour the hot broth over the clams, leaving behind any grit.,Garnish with the parsley and serve.